Wine Classes

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OTTO hosts wine classes twice weekly. These fun and educational experiences are hosted at the standing high-top tables in the front of the restaurant, the Enoteca. Each class includes tastes of five wines (three reds and two whites, unless otherwise noted) and lasts approximately 90 minutes. To complement our selection of wines, classes include the chef’s selection of artisanal cheeses and house-cured meats. All classes are led by a Sommelier from OTTO’s knowledgeable and enthusiastic wine team. For reference, all classes are $60 per person, unless otherwise noted.
Please be advised that class prices are exclusive of gratuity, 3% admin fee and tax.

To make a reservation in a public wine class, please email vino@ottopizzeria.com or call the restaurant at 212.995.9559. 

Saturday Afternoon Classes at 2:00pm  

Back to the Basics – April 7th
For our newcomers to Otto’s wine tastings, we’ll be going through every step of the winemaking process and give tips on tasting. With this introduction, you’ll be showing off to your friends in no time.
ANTICA FRATTA, FRANCIACORTA, NV
EDI KEBER, COLLIO BIANCO, 2016
TREDIBERRI, NEBBIOLO ROSATO, 2017
LE RAGOSE, VALPOLICELLA RIPASSO, 2011
MONTENIDOLI, 2014

Otto Mythbusters – April 14th, $75 per person 
Can red wine be served with fish? Is Chianti not as good as Chianti Classico? Aren’t all Super Tuscans blends?  These are all common myths that we see our guests put into use on a daily basis. Is it fermented with fact? Or flavored with fiction?

Kings of the North – April 21st
While they do not fight off the army of the undead in this area, they are making some amazing wine. From the high acid, beautiful whites of Alto Adige, to the well structured and somewhat austere reds of Piemonte, here’s a look into what the North of Italy brings to the battle ground.
KOFERERHOF, RIESLING, 2016
VINJA BARDE, VITOVSKA, 2014
LE FRAGHE, BARDOLINO ROSSATO, 2016
ROSSET, SYRAH, 2016
BRANDINI, FILLARI, CORTI, 2014

The King and Queen of Piemonte – April 28th, $140, per person 
Barolo and Barbaresco. Two of the most intimidating, yet seductive and intriguing names when it comes to Italian wine. Although both coming from the same grape, nebbiolo, they can show amazing differences based on the soil type and climate alone, and are truly worth diving into.
PERO BENEVELLI, RAVERA, 2008
BRUNO ROCCA, COPPAROSSA, 2011
BRANDINI, CRU VIGNE, 2009
PRODUTTORI, RIO SARDO, 2011
CONTERNO FANTINO, GINESTRA, 2003

     Tuesday Evening Classes at 6:30pm 

Trapped On An Island – April 3rd
If you were stuck on an island, what’s the one thing you would bring with you? There’s plenty of wine on the islands we’ll be talking about, so why not bring a drinking buddy? Join us as we explore what makes these stranded Italian regions and their wines so special.
CASA D’AMBRA, ISCHIA BIANCO, 2016
GRACI, ETNA BIANCO, 2016
CECILIA, ELBA ROSSO, 2015
SEDILESU, MAMUTHONE, 2015
GULFI, NEROJBLEO, 2012

Mob Territory – April 10th 
Not many people realize, but before mafia drug trade became very lucrative, the mob wasn’t such a negative thing to be a part of.  The mafia was originally a vigilante type group, used to protect women on the streets and also from abuse in the household. Here we’ll go through some mob history and also the wine region from which this group originated.
IPPOLITO, CIRO BIANCO
FEUDI DI SAN GREGORIO, FIANO DI AVELLINO, 2015
CANTINE RAO, PALLAGRELLO NERO, 2014
MASTROBERARDINO, REDIMORE, 2014
SPADAFORA, NERELLO, 2013

A Walk on the Leaner Side – April 17th 
This may be an entire red wine driven class, but we’re taking a walk on the lighter side of things. While a lot of people look for that big, bolstering style in red wine, there are a lot of producers in Italy that choose to go against the grain. This class will take a look into the regions, grapes, and techniques used that make this style quite beautiful.
CASA COMERCI, ROSINA, 2013
EGGER RAMER, SCHIAVA, 2016
BURLOTTO, FRIESA, 2016
BUSSOLETTI, NARNI ROSSO, 2016
MACCARIO DRINGENBERG, POSAU, 2016

Barrel Size – April 24th 
Regardless of the grape and terroir of the region, a producer can use a few other techniques to manipulate the flavor and structure of a wine. We will look into how different sizes of barrels, as well as the usage of said barrels, affect the finish of wine.
ROAGNA, LANGHE BIANCO, 2015
FELSINA, I SISTRI, 2014
BURLOTTO, LANGHE NEBBIOLO, 2015
ALTESINO, ROSSO DI MONTALCINO, 2013
MACARICO, MACARI, 2013

Information 

Reservation Information

To make a reservation in a public wine class, please email vino@ottopizzeria.com or call the restaurant at 212.995.9559.  

Private Wine Classes

Can’t make one of our public sessions? Looking for a special event? Private wine classes are available for groups of 8-30 guests. For more information, please contact our team at vino@ottopizzeria.com

Further Questions

If you have any further questions, please email us at vino@ottopizzeria.com or call us at 212-995-9559.

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